Category Archives: Recipe

Vegan Artichoke Quiche (soy free)

Hello, everyone!

I thought I would throw in a delicious quiche recipe to balance out my past few lengthy & wordy blog posts.

Today’s recipe is inspired by ‘Mediterranean Crustless Chickpea Flour Quiche‘ by Janet @ tastespace.

I had a can of artichoke in the cupboard, and also plenty of chickpea flour to use up. So why not try it?

The problem was that I had not much vegetables in the fridge. The only thing I could find was some green onions and fresh rosemary. Well, why not try it anyways?

So here it is!

(horrible photo, sorry!)


  • 1 – 15 oz can artichoke hearts (in water)
  • 1 cup chickpea flour
  • 1/2 tsp baking powder
  • 1 cup chopped green onions
  • 2~4 tbsp fresh herbs (I used all oregano, but you can probably use a mix)
  • 1/2 tsp red pepper flakes
  • pinch of black pepper
  • 1/2 cup water (adjust to the moistness of the batter)
  • Barbeque sauce (optional, but highly suggested)

Directions: Preheat the oven to 400′ F. Grease a 9-inch pie pan. Mix the chickpea flour and baking powder, and then add the remaining ingredients. Mix well. Bake for about 25~30 minutes until the edges start to turn brown. Cut in 4~6 pieces and enjoy!

It’s tasty on it’s own, but some of you may find the taste too “boring.” But once with (tangy) barbeque sauce, it tastes incredible!

Hope you like it πŸ™‚


Who needs brownies – Aduki Mochi Recipe!

Hey guys!!

Today, I’d like to share with you an amazing recipe that I created few days ago with my new Sweet Rice.

Initially, what I was craving was sweet Japanese mochi:


Unfortunately however, most of the recipes I found online required microwaves. I do not own a microwave, which meant I had to be more creative.

Then I found some “LA chap-ssal-ddeok” recipes, which is what Koreans in Los Angelos have apparently made to remind themselves of traditional chap-ssal-ddeok (Korean word for mochi). LA mochi (I’ll just call it mochi since it’s easier to type) is baked in the oven with eggs and butter, like we usually make baked goods. On the other hand, I still wanted it to be simple and plain to be enjoyed as a side or snack. Nothing fancy.

And that’s how I came up with my baked Aduki Mochi Recipe!


Baked Aduki Mochi (gluten free, vegan)

original recipe by Stephanie at


  • 1 cup uncooked Sweet Brown Rice* (see note)
  • 1/2 cup drained Aduki Beans
  • 1/4 cup sugar**
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp ~ 1/2 tbsp cinnamon
  • ~ 1/2 cup water

* You can substitute with white sweet rice (also known as glutinous rice) or 180g of glutinous/sweet rice flour. Regular brown rice DOES NOT work. It has to be “sweet” or “glutinous.” The flour is also known as “mochiko.”

** You can use any type of sugar you wish. I used coconut sugar in my first trial, which I thought the flavor was too strong, and honey the second time. If using honey, try to reduce the the amount by 3/4, as well as the liquid.


  1. If using from whole grain brown rice, rinse the brown rice and tap it with paper towels and remove as much moisture as possible. You can rinse ahead and let it dry few hours earlier.
  2. Grind your sweet rice into sweet rice flour. Grinding in small batches is easier and ensures that the rice is ground finely. If using directly from rice flour, you can skip step 1&2.
  3. Mix the flour with sugar, baking powder, cinnamon, and drained aduki beans.
  4. Add vanilla; stir. Slowly add water to lumpy, wet consistency. {the consistency of the dough is very different from the usual consistency we are all used to. It’s only slightly sticky and you’ll even feel it’s watery} {the amount of water depends on how wet your flour is.}Β 
  5. Line a loaf pan (5X9) with a large piece of parchment paper {quite important. Greasing is not good enough} and pour the batter inside.
  6. Bake at 350’F for about 30 minutes until the top is slightly hard and crispy-looking.
  7. Let cool for at least an hour. Then cut into 6~8 pieces.
  8. Enjoy!


These are very chewy, slightly sweet, and absolutely delicious. You won’t be able to stop at one. However, I should tell you that these are not your regular Rice Crispie Treats. These glutinous rice seriously SITS in your stomach for hours. It will keep you full for a while πŸ˜‰

If you have any questions on the recipe, please feel free to ask me on the comment section!

I really wish you’ll all enjoy this easy, simple, and delicious recipe πŸ˜€

-aspiring ❀

Carrot Cake Recipe <3

As mentioned in my last post, I decided to share the recipe for the carrot cake that I baked! At first I wasn’t sure if it was good enough, but when it cooled, it tasted delicious. I will include some modifications to the recipe that I would make if I was baking this next time! But seriously, it’s one of the best creations I’ve made πŸ˜‰


Stephanie’s Coconut Carrot Cake (with carob or chocolate)

(gluten free and no-added sugar)


  • 1/3 cup buckwheat flour
  • 2 tbsp coconut flour
  • 1 cup grated carrot (2 medium-large carrots)
  • 1/4 cup carob chips (or dark chocolate chips)
  • 1/4 cup unsweetened shredded coconut
  • 1 egg + 2 egg whites
  • 1/2 cup applesauce
  • 1/2 tbsp cinnamon
  • 1/2 tbsp vanilla extract
  • 1/2 tsp cardamom
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp xanthan gum (I think you can omit if you wish)


Preheat the oven to 350 F degrees.

First, grate the carrots finely and remove excess moisture with a paper towel. If you are making your own buckwheat flour, grind your groats into flour as well. Blend all the wet ingredients (eggs, applesauce, vanilla) together and pour into the grated carrots. Stir.

Mix all the dry ingredients separately. And then pour it into the wet-mixture. Stir well until all ingredients are well-incorporated. You can pour the batter into a small loaf pan (8 x 4) or muffin tins. Bake in oven for about 30~35 minutes.

The recipe makes a small loaf (I cut into 6 thick slices); probably about 6~8 muffins.


  1. You can use any other spices that you like. In my original recipe I did not add cardamom, but I realized it was ridiculously good sprinkled on top of the cake/bread. Spices such as nutmeg would be nice.
  2. I used carob chips because that’s what I had, but I think chocolate chips would be better.
  3. You can add 1 ~ 2 tbsp honey or sugar if you desire more sweetness. Or use semi-sweet chips.
  4. I’m not exactly sure how other gluten-free flours would work, but you’d have to increase it by 2/3 cup or so as coconut flour is very dry.


The cake by itself is kind of meh-. BUT, if you add the frosting, it’s ridiculous.

Frosting = Cream Cheese.

I loved it with Liberte cream cheese, which has a “whipped” texture. But I’m sure other cream cheeses would work too! You would need about 4~6 oz of cream cheese for the entire recipe.


(too much cream cheese for small slice, haha)


-aspiring ❀